I feel like ravioli lives on a spectrum. On one end, there’s the canned Chef Boyardee-type experience. Condensed cans of sodium-and-mystery meat-filled dough – soft, mushy dough that is so saturated in sauce it almost dissolves in your mouth (but oddly enough, still brings back welcome childhood memories at the dinner table).

Then there are your restaurant-style pillows of perfection – hand cranked homemade pasta dough delicately rolled, cut, and stuffed with imported meats, cheeses, veggies and herbs, all tossed in a light-but-not-too-clingy sauce with just the right amount of seasoning. YUM. Factor in convenience and you can’t deny the open-up-a-can-and-heat version. Factor in price, and you can’t always afford the restaurant version.

Then there’s the Cooking Light version: Heirloom Tomato and Spinach Ravioli. It’s a happy medium of convenient, healthy, delicious, and affordable. The classic combination of fresh, juicy heirloom tomatoes and part-skim mozzarella cheese make even the coldest days seem brighter, made creamy and rich with light ricotta cheese and sautéed spinach. Just pop these guys in boiling water for a few minutes and before you know it you’ve got a pot of elegantly delicious ravioli surrounded by a feather-light dough. Fill up on the warmth of our heirloom tomato and spinach ravioli, and make it yours with a splash of extra-virgin olive oil, freshly ground black pepper, and a sprinkle of rustic Parmesan cheese. Serve alongside (or on top!) of a bright, crisp green salad, and an even crisper glass of white wine for a fancy restaurant experience without all the fuss (or bill!!).